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UVAFERM VRB (500 g)

Numéro d'article 33-15101
Prix $59.7
prix par 500 gram
Excluant les taxes
Stock bas
500 gram

Description

UVAFERM VRBℱ

Balance and mouthfeel in high alcohol reds

Wines made using UVAFERM VRBℱ are described as having stable color, round mouthfeel, and good structure, especially through the mid-palate. They also display aromas that complement varietal characteristics.
  • Wines are described as having flavors of ripe fruit, berry, jam, hazelnut, and dried plums
  • Can partially metabolize malic acid, softening high malic acid musts
  • Fast implantation rate, short-medium lag phase, and good fermentation rate with low VA production
  • Saccharomyces cerevisiae cerevisiae strain
  • Selected by Centro de Investigaciones Agrarias (CIDA) in Logroño, Spain
Frequently used in: Cabernet Franc, Nebbiolo, Tempranillo, Barbera, Sangiovese, Zinfandel, Petite Sirah, fruit-forward reds, hybrids
Alcohol Tolerance: 17%
Nitrogen Needs: MEDIUM
Temp. Range: 59–82°F

Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
UVAFERM VRB - Specification Sheet
UVAFERM VRB - Technical Data Sheet

Spécifications

Marque
Lallemand
Compatibilité avec la fermentation malolactique
Bonne
Tolérance à l'alcool
17%
Facteur killer
Sensible
Cinétique de fermentation
Modérée
Température maximale
28°C
Température minimale
15°C
Besoins en nutrition
Modérés
EspĂšce
Saccharomyces cerevisiae

UVAFERM VRB (500 g)

Numéro d'article 33-15101
Prix $59.7
prix par 500 gram
Excluant les taxes
Stock bas
500 gram

Description

UVAFERM VRBℱ

Balance and mouthfeel in high alcohol reds

Wines made using UVAFERM VRBℱ are described as having stable color, round mouthfeel, and good structure, especially through the mid-palate. They also display aromas that complement varietal characteristics.
  • Wines are described as having flavors of ripe fruit, berry, jam, hazelnut, and dried plums
  • Can partially metabolize malic acid, softening high malic acid musts
  • Fast implantation rate, short-medium lag phase, and good fermentation rate with low VA production
  • Saccharomyces cerevisiae cerevisiae strain
  • Selected by Centro de Investigaciones Agrarias (CIDA) in Logroño, Spain
Frequently used in: Cabernet Franc, Nebbiolo, Tempranillo, Barbera, Sangiovese, Zinfandel, Petite Sirah, fruit-forward reds, hybrids
Alcohol Tolerance: 17%
Nitrogen Needs: MEDIUM
Temp. Range: 59–82°F

Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
UVAFERM VRB - Specification Sheet
UVAFERM VRB - Technical Data Sheet

Spécifications

Marque
Lallemand
Compatibilité avec la fermentation malolactique
Bonne
Tolérance à l'alcool
17%
Facteur killer
Sensible
Cinétique de fermentation
Modérée
Température maximale
28°C
Température minimale
15°C
Besoins en nutrition
Modérés
EspĂšce
Saccharomyces cerevisiae